Recipe by Maggie Hoffman
- 4 tsp. agave syrup
- 4 tsp. hot water
- 1 cup blanco tequila
- 1 1/4 cups fresh pink grapefruit juice
- 3 tbsp. fresh lime juice and lime wedges
- 2 tbsp. kosher salt
- 1/4 tsp. ground cayenne
- 2 bottles (750 milliliters each) dry sparkling wine (such as Cava)
Mixer: In a large jar, bottle, or pitcher, stir 4 tsp. agave syrup and 4 tsp. hot water until blended. Let cool. Stir in 1 cup blanco tequila. Cover and refrigerate until cold, about 2 hours or up to 1 week. Up to 2 hours before serving, stir in 1 1/4 cups fresh pink grapefruit juice and 3 tbsp. fresh lime juice and keep refrigerated. Stir well before using.
Garnish: On a small plate, stir 2 tbsp. kosher salt and 1/4 tsp. ground cayenne. Rub a lime wedge around the rim of each Champagne flute, then dip the rim in the cayenne salt.
Cocktail: In each prepared flute, add 1/4 cup of the mixer. Carefully top with chilled dry sparkling wine (such as Cava). Stir gently.